Thursday, February 26, 2009

Parmesan Crusted Tilapia

I know this is a little overdue, and the picture's not great, but I’ve finally got the time to post the main course I served at my dinner party the other night. I honestly didn’t think this was that great. Part of it was my fault, as I undercooked the fish. The crust was also a little lacking though. The mixture was too thick to really spread onto the fish, and so it was really more of fish covered by lumps. After it had gone back under the broiler it was spreadable, and if I had put it back under the broiler, it probably would have turned it into more of a crust, which is what I would recommend if you do this. As for the potato pancakes, I used this recipe. The centers of the pancakes were good, but the edges became blackened and charred. I don’t know if the cooking temperature should have been lower, the cooking time shorter, or if there just should have been thicker edges. I doubled the pancake recipe when I made it, but provided the original here. I also served steamed broccoli, but I won’t bother providing a recipe for that.

Parmesan Crusted Tilapia

Makes 5 filets

5 tilapia filets 
1/3 cup shredded parmesan cheese 
1/3 cup bread crumbs 
2 ½ T unsalted butter, softened 
2 T low-fat mayonnaise 
4 t lemon juice 
¼ tsp smoked paprika 
¼ tsp garlic powder 
1/8 tsp onion powder 
1/8 tsp celery salt 
1/8 tsp dried basil 
Pinch black pepper 
Pinch salt 
Pinch cayenne pepper

1. Set your oven to broil. Whisk together everything that’s not the tilapia. Grease a broiler pan and place the tilapia in the pan.

2. Put the tilapia under the broiler, cook for three minutes, flip the tilapia over and bake for another 2 minutes. Take the tilapia out of the oven and spread the topping evenly over each piece of fish (I had trouble spreading it, so I more lumped it, if you have this problem take the tilapia out with a minute left and spread the topping better). Put the tilapia back under the broiler, and cook until it flakes, and is fully cooked.


Hashbrown cakes

Makes 4

1 1/2 cups paper-thin onion slices 
1 pound Yukon Gold potatoes, peeled, coarsely grated on large holes of box grater or in processor (about 2 1/2 cups) 
1 teaspoon salt, divided 
2 tablespoons unsalted butter, melted

1. Preheat your oven to 425 degrees. Put the potatoes in a medium bowl with half of the salt. Let sit for 5 minutes. Place the onions in a large bowl. Squeeze the water out of the potatoes, and mix them with the onions. Toss with the butter and remaining salt.

2. Place 4 mounds of the potato mixture onto a buttered baking sheet. Place in the oven for 15 minutes. Take the baking sheet out of the oven, and turn the oven temperature down to 350 degrees. Use a flat spatula to press down each pancake until flat. Flip each pancake over, and place back in the oven. Bake for another 45 minutes, or until cakes are golden and crisp around the edges.


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